Roasted Sweet Potato Pie

Treat your family with this delicious roasted sweet potato pie made using Pillsbury® refrigerated pie crust – a perfect baked dessert.

Prep Time

Minutes

Total Time

6:25

Hrs:Mins

Makes

servings

1 1/2

lb dark-orange sweet potatoes (about 2 medium-large)

Pillsbury® refrigerated pie crust, softened as directed on box

1/2

cup butter, softened

1/2

cup packed brown sugar

1/2

cup granulated sugar

1/2

cup whipping cream

tablespoons bourbon or 1 teaspoon vanilla

1/2

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/4

teaspoon salt

eggs

Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.
Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.
Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.

Makes 8 servings (1 slice)

Flavor Tip

For a special dollop on top of each slice of pie, fold flaked coconut into whipped cream.

Nutrition Information:

1 Serving (1 Serving)

Percent Daily Value*:

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.